Directions

In a food processor, fine-grate potatoes (don't liquefy; leave some texture), and strain to eliminate excess liquid. Don't overdo it; just let the water drain out. Fine-grate onions, and mix in a large bowl with potatoes. (If you don't have a food processor, you can grind the potatoes and onions in a meat grinder.)

Heat 1/2 cup corn oil in a deep skillet. Spoon batter (use a large kitchen spoon) into the pan to create pancakes about 3-1/2" in diameter. Fry on low heat for 3 to 4 minutes until underside is a deep golden brown, turn, and fry for another minute or two.